THE VELVET NUT-STEW

(Our Play on Chicken Shahi Korma)

THE VELVET NUT-STEW

Ingredients: 500g Chicken thighs (chunks), 100g Greek yogurt, 50g Cashew paste, 1 tsp Cardamom powder, 0.5 tsp Cinnamon, Saffron strands, 1 Onion (pureed), 2 tbsp Ghee...

Ingredients

  • 500g Chicken thighs (chunks)
  • 100g Greek yogurt
  • 50g Cashew paste
  • 1 tsp Cardamom powder
  • 0.5 tsp Cinnamon
  • Saffron strands
  • 1 Onion (pureed)
  • 2 tbsp Ghee

Cooking Method

  1. The Architect Fry onion puree in ghee until sweet and golden.
  2. The Bloom Add spices and a 30ml splash of water to turn them into a fragrant paste.
  3. The Marriage Stir in chicken, yogurt, and cashew paste; simmer on low for 15 minutes.
  4. The Final Flourish Top with toasted whole cashews and a drop of saffron water.

Cuisine: Indian

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